A factorial design was used to study the effect of dietary fish oil (1.25% and 2.5%), all-rac-α-tocopheryl acetate (70 and 140 mg/kg), and Zn supplementation (0 and 200 mg/kg) on the composition and consumer acceptability of chicken meat stored at -20°C for 5 mo. Supplementation of the diet with all-rac-α-tocopheryl acetate increased the α-tocopherol content in meat. The fatty acid composition of the meat was affected only by the amount of fish oil. Diets supplied with 2.5% fish oil produced meat with an eicosapentaenoic and docosahexaenoic acid content double that of diets supplied with 1.25% fish oil. Zn supplementation did not affect the content of this mineral in the meat. Moreover, the consumer acceptability of meat samples showed no significant differences between dietary treatments after 5 mo of storage at -20°C or with respect to a freshly cooked commercial sample used as a blind control.
- Chicken meat composition
- Consumer acceptability
- Dietary fish oil
- Zinc supplementation
- α-tocopheryl acetate supplementation
Bou, R., Guardiola, F., Tres, A., Barroeta, A. C., & Codony, R. (2004). Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science, 83(2), 282-292. https://doi.org/10.1093/ps/83.2.282